I have been to kerala twice. Once for an entire year to attend my mariners training. I was so mesmarised by its beauty, that I went the second time for my honeymoon. The surrounding and the environment is very beautiful, but being a a person with a taste for good food, I was knocked off by the traditional food down south. I had been under the impression that the south food drips with coconut oil, which can be a turnoff for many, but having tried it, I can say that such is not the case. Of course there is a hint of coconut oil in most of the dishes, but it enhances the tastes. Especially the “meen”(fish) delicacies and overall, the non veg dishes are very good. And any non veg curry should be had with Iddiappam( a typical dosa which seems like it is made from inter wooven fine noodles). And from the kitchens of kerala, I tried out chicken stew today. Results are put up in photographic form, but the final result was my family members emptying the frying pan and trying to scrape off the final bits and pieces from the pan using steamed rice. Of course, there were none….

And here’s the recipe for those who care enough to try. Its a bit of judgement from myself, few tips from here and there, and a bit of effort.

You require( for a family of five heavy eaters):

Chicken ( about 750 gms), skinned off, no fat.

A cup of thick coconut milk(better if fresh)

2 chicken stock cubes

1 Carrot

2 medium sized potatos

1 tomato

2 spring onions( with the leaves)

About handful of green peas

5-6 garlic cloves

1 tablespoon of ginger garlic paste.

A teaspoon of cummin seeds

3-4 full cardamom

A stick of cinnamon

A teaspoon of black peppers(full)

2 Green Chillies

Curry leaves

Coriander

a pinch of ground spices(garam masala)

Salt to taste

How you go about :

Dice the carrot. Cut the potatos in to big pieces. Chop the tomato into fine pieces. Chop the leaves of the spring onion to julienne and dice the onions. Cut the chicken in to medium sized pieces. Slit the green chillies and remove the seeds.

Boil three cups of water and add the two chicken stock cubes. then keep on boiling till the quantity reduces to about 2 cups. Set aside.

1. Heat about 5-6 table spoons( enough to saute the quantity of chicken till its golden in colour and firm) in a pan and add cummin seeds, cinimon, black peppers, cloves and cardamom. Then add the garlic cloves and the ginger garlic paste and fry the mixture.

2. As the cloves and the paste turns brown, add the chicken pieces and saute the entire contents while stirring it periodically. Once the chicken becomes firm and light brown we can go ahead.

3. Add all the vegetables( carrot, tomato, potatos, green peas, spring onions and its leaves, curry leaves), and fry till the vegetables are sauteed lightly, stirring continuously. Then add the chicken broth and green chillies and a pinch of ground spices(garam masala). Mix well and cover the pan. Keep on boiling for about 10 minutes, while stirring it. Check that the potato is well done by poking it with a knife edge.

4. Once this is done, add the coconut milk and mix well. Simmer for about 3 minutes( enough to thicken the gravy). Garnish with coriander.